Wilted Lettuce Salad with Hot Garlic Ginger Dressing

4 Cups washed and torn Leaf Lettuce

1 Cup washed and torn Baby Kale Leaves

1-2 Chopped Green Onions

Optional- 1 Cup chopped cooked Chicken or Turkey

1/4 Cup light Olive Oil

2-3 Slices Gluten Free Bacon

2 Tablespoons minced Garlic

1 Tablespoon Freshly Grated Ginger ( have garlic and ginger already minced and grated before you start to fry bacon).

In medium size bowl assemble lettuce, kale, onions, chicken, and toss. Plate individual salads onto heat proof bowls or plates. Using a cast iron skillet, heat oil on high and fry bacon until crisp. Remove bacon when done and drain on paper towel. Leaving heat turned up on medium high add garlic and ginger. Fry until garlic sizzles just starts to turn brown, this only takes a few seconds. Immediately remove from heat and pour over plated salads. Lettuce should pop and sizzle so that it will wilt. Crumble bacon over salads, season to taste with salt and or pepper and serve.

Variations: Instead of cooked chicken, you can use cooked and thinly sliced steak.

You may also want to add some chopped hot peppers, or top with grated cheese or boiled eggs.

Some people also like to add a bit of balsamic or white vinegar after pouring oil over salad.